SOLID STATE, FRESH JOGURT CHEESE WITH LIVE AND ACTIVE CULTURES AND CHOCOLATE COVERED YOGURT DESSERT MADE OF IT, AND PROCESS FOR THEIR PREPARATION

Abstract

Yogurt dessert piece products are of firm consistency, made on the base of fresh yogurt cheese, coated with chocolate or cocoa-flavored icing, with live bacterial flora, of rectangular design, the main component of which is fresh yogurt cheese with live bacterial flora, of firm consistency, obtained from milk or milk recombined from milk powder with water to a thicker consistency than milk, or milk concentrated by ultra-filtering or milk concentrated with milk powder; its curdling by a yogurt culture, occasionally its supplementary acidic treatment; the cutting of the curd, its solidification by heating, and the separation of the separated whey, and method for producing them.

Claims

1. A yogurt product, of solid consistency, coated by chocolate or cocoa paste, with live bacterial flora, the yogurt product comprising: milk product as a main component: fresh yogurt cheese with bacterial flora, of firm consistency, of 30-35% (w/v) dry matter content, obtained by pasteurisation of the dispersed mixture of milk or skimmed milk, or milk or skimmed milk concentrated by ultra-straining, preferably with water or skimmed milk powder,—to 8-24% (w/v) fat-free dry matter content, set at 0-5% (w/v) fat content with butter, cream or solid vegetable fat containing no trans fats, its acidic curdling, by a preferably lyophilised, thermophilic yogurt bacteria culture including Streptococcus thermophilus and Lactobacillus delbrueckii bulgaricus bacterial strains and its occasional supplementary inoculating fermentation, curd solidification by heating and the removal of the unnecessary part of the whey being created, 0-15% (w/v) butter and/or solid vegetable fat containing no trans fats, preferably containing omega-3 fatty acids, 0-5.0% (w/v) milk powder, 8-15% (w/v) sugar or other sweetener replacing that partly/wholly, 0-20% (w/v) jam, fruit jelly or other flavour material, mixed in the dessert corpus material or constituting a separate phase in the corpus, 0-0.1 (w/v) lemon or vanilla aroma, 1.0-2.0% (w/v) viscosity-enhancing, whey-separation-reducing auxiliary material of anti-microbial and anti-oxidant content, food industrial colourant in an amount corresponding to the standardised quantity, it the dessert corpus material is to be coloured, potentially: approved preservative(s), the above listed materials, after being mixed into a homogenous mass, constitute the corpus of the dessert and, in addition, the product furthermore comprises, in form of an evenly applied coating on the corpus, with reference to the finished product: a chocolate or cocoa coating paste of 20-35% (w/v), the product is moulded into a bar, cubic or spherical shape of round, square, rectangular or other cross-section and wrapped preferably one by one, with or without introducing protective gas, into a foil.

2. The yogurt dessert piece product according to claim 1, wherein the dessert corpus contains as separate phase: 0-30% (w/v) sponge flan, fondant material.

3. A method for producing the yogurt dessert according to claim 1, wherein milk/skimmed milk or milk/skimmed concentrated to 8-24% (w/v) fat-free dry matter content is applied for producing the main component of the dessert, its fat content is set at the value of 0-5% (w/v) with butter, cream or vegetable fat containing no trans fats, it is pasteurized at a temperature of 90-95° C., homogenised, cooled, curdled with thermophilic yogurt bacterial culture preferably at a temperature of 42° C. until reaching a pH value of 4.6-4.4, the curd is cut into cubes of 1-2 cm edge length, solidified by heating to a maximum temperature of 55° C. then whey is separated from the curd, yogurt cheese is obtained by pressing the unnecessary whey from the curd that is then cooled to a maximum temperature of 4-6° C. then in a mixer-homogenizator equipment worked into a homogenous mass with the materials according to the recipe: sugar, butter and/or solid vegetable fat, preferably margarine containing omega-3 fatty acids, flavours, preferably fruit jelly, aroma, improver and preservative additives, the mass obtained is moulded into a bar, cube or spherical shape of square, cube, rectangular or other cross-section preferably by extrusion, by a multiline moulding machine, coated over its entire surface by chocolate or cocoa-flavoured coating on a coating machine, cooled in a cooling tunnel, and wrapped with or without introducing protective gas, into foil by a “flow pack” system packaging machine.

4. The method according to claim 3, wherein, as initial material for the production of the main milk product component of the dessert, the dispersed mixture of milk and milk powder, water and skimmed powder made with 8-24% (w/v) fat-free dry matter content concentration and set at 0-5% (w/v) fat content with butter, cream or solid vegetable fat containing no trans fats is applied, and prior to pasteurisation, milk powder in the mixture is exposed at its temperature of around 50° C. over 2-3 hours.

5. The method according to claim 3, wherein during the moulding of the dessert corpus, flavouring material, preferably fruit jelly, constituting a separate phase, is introduced into the corpus by continuous injection.

6. The method according to claim 3, wherein the dessert corpus is moulded of the homogeneous mass of yogurt cheese and other ingredients constituting two or more separate phases, of diverse flavour and colouring, according to the recipe.

Description

EXAMPLE 1

[0078] Method for the Production of Yogurt Cheese with Live Bacterial Flora from Milk

[0079] Cow milk is pasteurized by a plate pasteurizer device at 95° C., so that, in the meantime, the fat content of milk is set to 1.5% (w/v) by the skimming machine, it is homogenised by homogeniser, pumped into a heatable/coolable cheese tank/cheese vat provided with mixer at a temperature of 42° C., inoculated by the amount of yogurt bacterial culture of type YC-380 corresponding to the standardised quantity and curdled at this temperature, until the pH value of 4.6-4.4 is attained. The mixer of the tank/vat is replaced by a stringed cutting tool and the curd is cut into cubes of 1-2 cm edge length, the mixture is heated while being gently stirred until the adequate firmness of the curd is attained, taking care that its temperature should not exceed 55° C. in order to preserve the live flora. After the intensity of whey separation had decreased, the bigger part of whey is removed from the tank/vat through a straining basket. The curd/whey mixture remaining in the tank/vat is drained preferably into a cart with perforated bottom preferably of the BUDAGÉP type, and the unnecessary whey is removed from the curd by using the pneumatic press structure of the cart, preferably until reaching 30-35% (w/v) dry matter content in the curd.

[0080] With that the solid yogurt cheese with live bacterial flora is made, it is cooled preferably to a temperature of 4° C. and stored refrigerated until use.

EXAMPLE 2

[0081] Method for the Production of Yogurt Cheese with Live Bacterial Flora from the Mixture of Milk Powder and Water Prepared so as to Have 16% Fat-Free Dry Matter Content

[0082] Water of a temperature of 50° C. is poured into a preparatory tank provided with mixer. With the help of a disperser device comprising a powder mixing tank and a shear-cutter pump connected to it by circulation pipeline, preferably of the BUDAGÉP type, the quantity of skimmed milk powder required for attaining 16% (w/v) dry matter content is added to the water in the preparatory tank as well as preferably the quantity of butter or solid vegetable fat required to have 3% (w/v) fat content, and the mixture is dispersed with constant circulation for two hours.

[0083] The dispersed mixture prepared this way, that is actually recombined fat-free milk that is twice as concentrated as milk of 1.5% (w/v) fat content, is pasteurized by plate pasteurizer device at a temperature of 90±95° C., homogenised by high-pressure homogeniser device and pumped over at a temperature of 42° C. into a heatable/coolable cheese preparation tank facilitating crud separation, designed with conical bottom, preferably of the BUDAGÉP type, it is inoculated by the amount of yogurt bacterial culture of type YC-380 corresponding to the standardised quantity and it is curdled at this temperature until the pH value of 4.6-4.4 is attained. The received curd is cut into cubes of 1-2 cm edge length by a stringed cutter device, the mixture is heated while being gently stirred until the adequate firmness of the curd is attained, taking care that its temperature should not exceed 55° C. in order to preserve the live flora. After the intensity of whey separation had decreased, the curd/whey mixture is drained into a cart with perforated bottom, preferably of the BUDAGÉP type, and the unnecessary whey is removed from the curd by using the pneumatic press structure of the cart, preferably until reaching 30-35% (w/v) dry matter content in the curd.

[0084] With that a solid yogurt cheese with live bacterial flora required for making the material of the corpus of yogurt desserts according to the invention, of optimum composition, containing fat, is made, that is preferably cooled to a temperature of 4° C. and stored refrigerated until use.

EXAMPLE 3

[0085] Method for the Production of a Plain Chocolate-Coated Yogurt Dessert Bar Piece Product with Live Bacterial Flora

[0086] Yogurt cheese with live bacterial flora is produced by the method described in Examples 1, or 2 above, preferably of 33% (w/v) dry matter content, cooled to a temperature of 4° C. and worked together with the ingredients measured out according to the following recipe by a mixer-homogeniser preferably of the BUDAGÉP type into a quasi-homogenous white plain yogurt cheese: [0087] 74 kg yogurt cheese, [0088] 10 kg butter (80% fat content), [0089] 16 kg beet sugar, [0090] 100 g lemon powder aroma of type AB 352, [0091] 2 kg additives of type PROMIKOLL.

[0092] The mass thus obtained, that serves as raw material of the dessert corpus, is cooled to a temperature of 4° C., moulded into bars of a diameter of 18 mm and a length of 50-80 mm by a multi-line moulding machine of regulated pressure, preferably of the BUDAGÉP type, the entire surface of the corpuses is coated by the amount of chocolate corresponding to 30% (w/v) with reference to the finished dessert product in a dipping machine. The desserts made this way are gently cooled to a temperature of 10° C. in a cooling tunnel, then wrapped, preferably one by one by a “flow-pack” packaging machine provided with automatic feeding unit, with or without applying protective gas, preferably of the BUDAGÉP LINEPACK type, into BOPP foil prepared by printing, packed into multipack boxes and stored refrigerated at a temperature of 4° C. until delivery.

EXAMPLE 4

[0093] Method for Making Chocolate-Coated, Flavoured Yogurt Dessert Bar Piece Products with Live Bacterial Flora

[0094] Dessert product is made by the method as described in Example 3, with the difference that the material of the dessert corpus is a coloured, flavoured yogurt cheese mass, made according to the following recipe: [0095] 72 kg yogurt cheese, [0096] 10 kg vegetable fat (70% fat content), [0097] 12 kg beet sugar, [0098] 4 kg fruit jelly (sour cherry, currant apricot, strawberry, banana or other) with adequate colourant content, [0099] 100 g vanilla powder aroma of type AB-678, [0100] 2 kg additives of type PROMIKOLL.

EXAMPLE 5

[0101] Method for Making Cocoa-Paste-Coated, Filled Yogurt Dessert Bar Piece Product with Live Bacterial Flora

[0102] Yogurt cheese with live bacterial flora is produced by the method as described in Examples 1, or 2, preferably with dry matter content of 33% (w/v), cooled to a temperature of 4° C. and worked together to a quasi-homogeneous plain yogurt cheese mass preferably in a mixer-homogeniser preferably of the BUDAGÉP type with the materials weighted out according to the following recipe: [0103] 76 kg yogurt cheese, [0104] 13 kg margarine of omega-3 fat content (50% fat content), [0105] 9 kg cane sugar, [0106] 100 g lemon powder aroma, brand AB 352, [0107] 2 kg additives of type PROMIKOLL FC-10 ABS 02.

[0108] The mass thus obtained, that is to serve as raw material of the dessert corpus, is cooled to a temperature of 4° C., moulded into bars of a diameter of 18 mm and a length of 50-80 mm by a multi-line moulding machine with pressure control preferably of the BUDAGÉP type, so that through the injector tubes located in the axis line of the corpus-shaping pressure pipes of the moulding machine bars of jam, fruit pulp, caramel, sweetened chestnut purée, nut or other located in the axis line of the dessert corpuses are made in a quantity of 4% (w/v) with reference to the finished dessert product. The entire surface of the corpuses is coated in the dipping machine with cocoa paste of 30% (w/v) with reference to the finished dessert product. The desserts made this way are cooled to a temperature of 6° C. in a cooling tunnel, then wrapped, preferably one by one or two by two by a “flow-pack” packaging machine provided with automatic feeding unit, with or without applying protective gas, preferably of the BUDAGÉP LINEPACK type, into BOPP foil prepared by printing, packed into multipack boxes and stored refrigerated at a temperature of 4° C. until delivery.

EXAMPLE 6

[0109] Method for Making a Cocoa-Paste-Coated, Layered White Yogurt Dessert Bar with Live Bacterial Flora

[0110] A dessert product is produced by the method as described in Example 5, with the difference that cuboids (bars) of a width of 35 mm, a height of 18 mm and a length of 80 mm are moulded of the white, plain yogurt cheese mass serving as raw material for the dessert corpus by a multiline moulding machine preferably of the BUDAGÉP type so that, through the injector pipes with flat outlet located along the longitudinal axis of the cross-section of the corpus-moulding pressure pipes of the moulding machine, jam, fruit pulp, sweetened chestnut purée, nut or other cream product is introduced from one edge of the corpus to the opposite edge as a layer of a thickness of 2 mm, constituting a separate phase in the dessert corpus, and the surface of the dessert corpuses is coated by the amount of cocoa paste corresponding to 20% (w/v) of the finished dessert product.

EXAMPLE 7

[0111] Method for Making Cocoa-Paste-Coated Yogurt Bar Product with Sponge Cake, with Live Bacterial Flora

[0112] Yogurt cheese with live bacterial flora is made by the method as described in Examples 1, or 2, preferably with 33% (w/v) dry matter content, cooled to a temperature of 4° C. then worked into a quasi-homogenous white, plain yogurt cheese mass by a mixer-homogeniser preferably of the BUDAGÉP type with the materials weighted out according to the following recipe: [0113] 74 kg yogurt cheese, [0114] 10 kg butter (80% fat content), [0115] 14 kg beet sugar, [0116] 100 g lemon powder aroma of type AB 352, [0117] 2 kg additives of type PROMIKOLL.

[0118] Sponge cake strips of a width of 35 mm and a thickness of 4 mm are made by a separate procedure, and the white, plain or coloured, flavoured yogurt cheese mass made by a separate procedure is applied on the entire width of the sponge cake strips, as a layer of a height of 12 mm, by continuous feed, by a multiline moulding machine preferably of the BUDAGÉP type, the continuous cuboid being formed is cut to pieces of a length of 80 mm, said finished pieces constituting the corpus of the dessert. The entire surface of the corpuses is covered by applying the amount of cocoa coating corresponding to 20% (w/v) of the finished product in a dipping machine, and the desserts prepared this way are cooled to a temperature of 6° C. in a cooling tunnel, then wrapped one by one or two by two by a “flow pack” packaging machine preferably of the BUDAGÉP LINEPACK type, provided with automatic feeder, with or without applying protective gas, into BOPP foil prepared by printing, then put into multipack boxes and stored refrigerated at a temperature of 4° C. until delivery.